You are here

Member since April 2003
0
4.544645

Super Moist Chocolate Cake

What you need: 

1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.
2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.
3. Bake for about 30 minutes, test with a fork.
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake. You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!
For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I made these into cupcakes... I had higher expectations, they weren't too moist at all.

0 likes

I was wondering how vegan cake would taste (my 1st try) but it was fabulous!  Very moist & not overly sweet, which I like. 

0 likes

You mean the BEST EVER Super Moist Chocolate Cake.
What can I say, we all loved it. Thanks for sharing the recipe.

0 likes

i had to make this twice today :'( the first time i followed the recipe but doubled it to make a birthday cake for my hubby and decided to "not grease the pan" because the recipe suggested not too...bad idea! i couldnt, even in my nice non-stick baking pans, get the darn cakes out! they were so stuck i had to scrape and soak the pans! but, the cake itself tastes effing amazing! so good in fact, that i cleaned up my mess from cake number one, and made batter for 2 more! this time i greased the pans really,really good and am hoping they release because hubby will be home in an hour and i dont have time for another attempt! :-\

0 likes

At last, a vegan chocolate cake that actually rises!  I've not had much luck but this one worked very well as cupcakes.  I made 'em pretty big so they took 23 mins to cook through and I used 4tbs cocoa instead of 3. 

Even though I used a silicone muffin pan and sprayed it I still found the cakes a little tricky to get out because they were kinda "sticky."  Not sure if it was because of the mixture or because of the spray but they tasted very nice and I'll definitely be making them again.

0 likes

This one is requested in my house all the time. I even have neighbors requesting it! I add an entire bag of choc. chips, make into cupcakes. Perfection!!

0 likes

I tried this cake this for my 40th birthday party and it took two attempts! The first time I added waay too many choc chips and the whole thing fell apart! My mother put on her Martha Stewart hat and we managed to save it but I wanted to have a prettier cake for my omni guests. Attempt  number two was much better with only a sprinkling of chips before going in the oven and the pans were greased. The second cake was frosted with tofuttie cream cheese and raspberry preserves and although it looked better (see photo with raspberries on top) the "disaster cake" was far more yummy. I think the chips were responsible for the mess and the great taste!  ;D I am going to try this again because I am determined to get the balance right! I am also going to grease and flour the pans just to be sure!  8-)

0 likes

Some of the best cake I've had vegan or not! People think I'm amazing for baking this, but the real credit goes to whoever came up with this incredible recipe. Its 1 o'clock in the morning and I'm about to bake this cake. I'm addicted.  :D

0 likes

i used a 13x9 x2 pan. so i had to double the recipe.
i used whole wheat and regular flour and used soy milk instead of water.
delicious! baked for 25 minutes. it looked dry but when i tasted it...heaven!!! woot.

0 likes

I like this recipe. I made mine vanilla, so skipped the cocoa. I used whole wheat flour, added chopped walnuts(a handful or so) and ground flax seed(maybe a few tbsp), and put cream cheese frosting on top. It did need to cook a bit longer at a slightly lower temp, I'm assuming because of the higher ratio of liquid due to the lack of cocoa. It was totally yummy and moist. I'll definitely be making it again!

How was the texture? I made this vanilla..and I didn't think it was very good.  ???

0 likes

Pages

Log in or register to post comments